Category: Ingredients
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Mars and ofi are scaling regenerative cocoa work in Ecuador. The programme links agroforestry, lower-carbon inputs, and farm resilience more directly to long-term ingredient security.
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A new supply-chain coalition is forming ahead of key EUDR milestones. The move sharpens the debate over traceability, smallholder inclusion, and workable compliance for food ingredient supply chains.
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Prodalim has launched California operations for its Solos platform, adding aroma recovery and beverage innovation capacity in Hopland with an initial processing capability of 15 million litres a year.
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A new APAC sensory study has found that a leading blended chicken mince outperformed a conventional meat benchmark on taste, giving fresh momentum to hybrid meat development.
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Fermtech has raised fresh funding to scale Koji Cocoa, a fermentation-derived ingredient made from cocoa side streams as manufacturers search for lower-cost and more resilient cocoa inputs.
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Cargill has expanded specialty fats capacity in Port Klang, Malaysia. The new line broadens regional supply for confectionery, bakery, frying, fillings, and dairy applications.
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McCormick and Unilever are reshaping the global flavour market structure. Their agreement would create a larger sauces, condiments, and seasonings group spanning retail and foodservice.
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The Department of Trade and Industry in the Philippines has told food exporters to begin testing for mineral oil aromatic hydrocarbons ahead of incoming EU limits.
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Ferrara has moved Black Forest’s everyday gummy range to USDA Organic, extending ingredient certification, packaging refresh, and national distribution across a large confectionery line.
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NuCicer and Stricks Ag are moving high-protein chickpeas into commercial scale, linking breeding, acreage, processing, and ingredient market development in one supply programme.